Cook Around Japan "Tokyo":
Exploring Tokyo Cuisine Over the Centuries
This time, we focus on Tokyo. We introduce a chef who is revisiting the city's traditional cuisine, and meet food producers working to bring local foods of the past into the present and future.
(1) Negima-jiru
Ingredients
Naganegi long onion
Tuna
Katsuobushi
Sake
Salt
Soy sauce
Directions
1. Cut the Naganegi into 3cm lengths and cut the tuna into cubes.
2. Bring water to a boil and add the sake and katsuobushi. Simmer at low heat. Strain.
3. Season the boiling dashi with salt and soy sauce.
4. Add the Naganegi and simmer to cook through before adding the tuna. Add tuna and serve.
(1) Shiba-ni
Ingredients
Shiba-ebi shrimp
Japanese whiting
Seri, Japanese water dropwort
Naganegi long onion
Sake
Mirin
Soy sauce
Directions
1. Cut the vegetables into uniform, easy-to-eat lengths. Shell and devein the shrimp. Fillet the whiting.
2. Bring a pot of water to a boil, add sake, mirin. Add a dash of soy sauce.
3. Add the shrimp to the boiling soup, then the Naganegi and whiting and simmer over medium heat.
4. Add the Seri to simmer briefly and it is done.